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Pumpkin Sun Dried Tomato Ravioli & Beurre Blanc (Thanksgiving Recipes) |
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#6
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Step 5: Put a dough layer on top and seal the sides |
#7
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Step 6: Boil 5-6 minutes. |
#8
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Step 7: Nutmeg Beurre Blanc - 12 TB unsalted ****er, cold - 8 oz white wine - 2 oz lemon juice - 2 TB shallot, diced - 2 TB cream - 1 TB nutmeg Over medium high heat, combine the wine, lemon. juice and shallots, reduce to 2 oz |
#9
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Step 8: Add 2 TB heavy cream, bring up to temperature. Add ****er 1 TB at a time until combined over low heat whisking constantly. During this process, add nutmeg. |
#10
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Step 9: Drizzle the Nutmeg Beurre Blanc over the Pumpkin-Sundried Tomato Ravioli ravioli, shave black truffles over the top. |